The Preparation
Preheat oven to 325°F.
Process cookies into fine crumbs. Mix with melted butter, 1.5 tbsp sugar, and salt.
Press into a 9-inch pie pan and bake 8-11 minutes until set. Cool.
In a double boiler, combine 1/4 cup sugar, 1/4 tsp salt, gelatin, egg yolks, and milk.
Whisk constantly until mixture thickens and coats a spoon.
Remove from heat, add chopped chocolate, and stir until melted. Cool slightly.
In a clean bowl, beat 2 egg whites to frothy, gradually add 1/2 cup sugar, beat to stiff shiny peaks.
Fold meringue into the cooled chocolate mixture.
In another bowl, beat cream with 1/4 cup sugar and vanilla to stiff peaks.
Fold whipped cream into the chocolate meringue mixture.
Pour filling into cooled crust.
Refrigerate at least 2-4 hours until set.
